Preparation Time : 1 hour + setting time in the refrigerator

Cooking Time : 30 – 40 minutes

Serving : 8 members

Description

Banoffe pie , a name that was raved about in all the foodie groups i  am a part of . Getting to look at the pictures posted I was like this must be some rocket science that’s not apt for me .  But I did save a recipe thinking will give it try some day to kill time and keep myself busy . Not sure how the pudding would taste I made a very small portion . The difficulty in this pudding is making the caramelised treat – dolce de leche , once that is ready in hand it only requires some quick assembling and setting it in the refrigerator . Dolce de leche is the in thing in desserts now a days and the best part being it taste exactly like the South Indian sweet pal kova or to be precise more like seen pal which is the first milk of the cow after it’s given birth that’s left over a wood stove top to reduce and caramelise  along with sugar . A good example on how the world revolves  around food with the same dishes but depicted  in different ways to suit culture and food habits . Oops , coming to pudding again . An amalgamation  of different flavours and textures in each layer that simply works as a flavour burst in one spoon full in your mouth . Exotic , yet simple and delicious that’s stress free when prepared ahead to a more relaxed meal for you and your guests .

Ingredients

Method

Step 1

In pressure cooker place the condensed milk tin with water covered till the neck of the tin. Cook this for about 15 – 20 mins until 4 to 5 whistles in medium heat .
Once the cooker is cooled, remove it carefully & place it under the running water to cool. Once its cooled remove the tin cover & keep it in the fridge for it to cool for some more time or over night . ( I do this step a day before ) dulce de leche is ready .

Step2

Tip the biscuit crumbs into a bowl.Add the butter and mix in. Spoon the crumbs into a greased pudding bowl or spring form in the bottom . Press firmly  .( can do the sides as well to get a pie ) Chill in the freezer for 10 minutes.

Step3

Spread the Dulce le leche base evenly over the biscuit base. Now place the banana slices on top of the dolce de leche .

Step 4

Whip the whipping cream with icing sugar untill still peaks. Fill the piping bag with whipped cream & fill the top  with 2 inch thickness whipped cream. (I used the star tip to get this flower design)

Step 5

Garnish the top with cherries & chill in it the fridge for about 2 hours. If you are impatient like me, than put it in the freezer for about 1/2 hour & its ready to serve chilled .